Spinach, Chicken and Pasta Salad

Spinach, Chicken and Pasta Salad

16 oz. bowtie pasta, cooked al dente

Dressing:

1 cup vegetable oil

2/3 cup bottled Teriyaki sauce

2/3 cup white wine vinegar

6 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoon pepper

1 (10-ounce) bag fresh spinach

1 (6-ounce) bag craisins

3 (11-ounce) cans mandarin oranges, drained

2 (8 ounce) cans sliced water chestnuts, drained

1/2 cup parsley, chopped

1 bunch of green onions, chopped

1/4 sesame seeds, toasted (friend Valene uses 1/3 sunflower seeds)

6 ounces honey roasted peanuts (or regular)

2 cups cooked chicken, cut into small pieces (Annette always uses about 3 cups)

Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta in medium bowl and marinate for two hours. Combine rest of salad ingredients in large salad bowl, add pasta and dressing and toss.